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Genuine Fontina comes from the Val
d'Aosta region of Italy in the Alps near the French and Swiss borders. Fontina
is dense, smooth and slightly elastic. The straw-colored interior with its small
round holes has a delicate nuttiness with a hint of mild honey. When melted, as
it frequently is, the flavor is earthy with a taste of mushrooms and a fresh
acidity. Fontina is the primary ingredient of Italian fonduta and is a pristine
table or dessert cheese. Fontina ripens in about three months and has a fat
content of 45 per cent. |
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Italian Stuffed Chicken Breasts with Mushrooms, Ham, Cheese
4 skinless, boneless chicken breasts
5 t. olive oil
4 ounces mushrooms such as porcini, shiitake or cremini, thinly sliced
4 thin slices prosciutto (2 oz.), or thinly sliced deli ham
3/4 C. shredded Italian fontina cheese (3 ounces)
1 small clove garlic, thinly sliced
2 large plum tomatoes (6 oz.), peeled, seeded and slivered
1 t. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste
Preheat oven to 350°F.
Place chicken breasts between two layers of wax paper and pound with a meat
mallet to 1/4 thick cutlets.
Heat 2 teaspoons of the olive oil in a small skillet over medium-high heat. Add
the mushrooms and saute until lightly browned, 2 to 3 minutes. Season with salt
and pepper, to taste; let cool.
Arrange one slice of prosciutto over each cutlet. Sprinkle fontina cheese over
prosciutto, dividing it equally. Mound one quarter of sautéed mushrooms in the
center of each cutlet. Fold the long sides of the cutlet toward the center then
roll up, enclosing the mushroom filling.
Tie the chicken rolls with kitchen twine and place them seam side down on a
small baking pan that has been lightly oiled.
Rub the chicken roll with 2 teaspoons of the olive oil and season with salt and
black pepper to taste. Bake for 25 minutes or until chicken is cooked through.
(Internal temperature should register 165°F when measured with a meat
thermometer.)
Meanwhile, heat the remaining 2 teaspoons of olive oil in a small skillet over
medium-high heat. Add the garlic and saute until golden. Add the tomatoes and
cook for 2 minutes. Stir in the basil and season with salt and black pepper to
taste.
When chicken is ready, remove twine and slice each roll into 1/2 inch thick
slices. Fan slices out on four dinner plates and serve each with spoonful of the
tomato-garlic sauce. Serves 4.
Recipe from Olive Garden.
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